Recipe by Martha Rose Shulman via the New York Times 1 pound green tomatoes 2 to 3 jalapeño or serrano peppers (more to taste) ½ medium onion, preferably a white onion, chopped, soaked for five minutes in cold water, drained, rinsed and drained again on paper towels Salt to
Green Tomatoes
Green Tomato Southwestern Panzanella Salad with Cilantro Lime Dressing
Recipe courtesy of SheLikesFood.com Servings: 6 3 green tomatoes, medium diced 3/4 cup corn kernels 1 avocado, medium diced 1/4 cup onion, small diced 3/4 cup red pepper, medium diced 3/4 cup green pepper, medium diced 3/4 cup queso freso, crumbled jalapeno, small diced, to taste 6 cups